In a large mixing bowl, combine all-purpose flour, cold water, orange annatto oil, and a pinch of salt. Stir until a dough forms and knead on a floured surface for 5-7 minutes until smooth and elastic. Allow resting for 30 minutes.

In a skillet over medium heat, add oil and sauté chopped onions until translucent, about 3-4 minutes. Add in ground pork, diced potatoes, and carrots; season with salt and black pepper. Cook for about 10 minutes, stirring frequently, until the pork is browned and vegetables are tender. Mix in chopped hard-boiled eggs and green onions, then remove from heat.

Divide the rested dough into small balls, roll each into a thin circle. Place filling in the center, fold to create a half-moon shape, and seal the edges using a fork.

In a deep frying pan, heat vegetable oil over medium-high heat to about 350°F (175°C). Fry empanadas in batches for 3-5 minutes on each side until golden brown. Drain on paper towels.